QuoteThe secret is, I guess, to use enough of it to enhance the taste without making the dish overly sweet

Weird. I used just over tsp and found the sweetness noticeable. And not in a caramelized onion sort of way.

Funny thing is, I actually like CTM and Korma... for the sweetness.

Like the tart hotness in a Madras. Not sweet.

Damn... too bad we could not do a cr0 members curry-off...

Quotey distinction of BIR compared with traditional indian would be that sweetness is a crucial seasoning/taste.

Strange. I did a bit of a test with this weekend's Madras. I had four pans going... one with no lemon but with 1.5tsp sugar, one with bunjara with lemon but with sugar, one bunjara but no lemon or sugar, one usual (tsp lemon, tbsp bunjara, no sugar)

For me, the one with lemon and bunjara, and without sugar was far and away the winner. Personal taste I'm sure. Interestingly, more to the lemon than to the bunjara.

No idea if that had any value for the masses, but a personal step forward (no sugar, keep the lemon... bunjara adds something, but I wonder if the add is worth the work)

-- Josh

QuoteI dont have to do it in my 'curry pan' either, i can cook it in a saucepan at the same time on another burner.

Don't ever let her know that though... its the hardest curry to cook... right? 

Looking good Blanchy.

I would agree with your assessment on the consistency vs. BIR.

I notice also that your Korma has a glossy look, which mine also do. I don't recall BIR kormas with that glossy look.

I agree. A group "calibration" is a great idea. Unfortunately logistics dictate otherwise. For those close to ChrisWG's offer should try and take it up.

Cmon Jerry!

QuoteTry heating the mustard oil to almost smoking

Thanks for the pointer. I will try that next time.

I remember when I would smell the chicken as it sat in the marinade, I instantly would notice the mustard oil, and it wasn't pleasant.

Maybe doing as you suggest will take the edge off.

I use it whole in pilau. Better than regular cumin.

I tried this too a few weeks back.

I too thought the tandoori flavour was excellent.

However, I did not gel with the mustard oil or the black salt. I think half of it was mental, as I thought both of these ingredients stunk. I'm pretty sure the black salt sulphur smell subsided in cooking, but I could definitely taste the mustard oil, which I did not like.

I will try again and swap mustard oil for veg, and maybe dim down the black salt a little.

Top notch recipe though.

Every once in a while, you come across a recipe that "just works".

For me, its the original BE Pilau. (not the revised).

1C rice in 2T ghee with whole spices - bay, cinnamon stick, cloves, green cards, plus I like to add fennel and black cumin.

Stir until just brown, then add 0.5 t turmeric and 0.5t salt, I personally add 0.5C rosewater and 1.5C water. Into the oven at 350 degrees F for 25 minutes. At the end I colour with streaks or not.

Great result.

-- Josh

Full respect, Gezh!